The festive rainbow sprinkles on these baked doughnut holes from the Orchids + Candy Tea weblog make them an ideal birthday morning deal with, however be at liberty to swap the toppings for chocolate sprinkles, shredded coconut, or a cocoa dusting.
What you want:
For the vanilla doughnut holes:
1 cup unsweetened vegan milk
1 tablespoon apple cider vinegar
3 tablespoons vegan butter, melted
½ cup agave nectar
1 teaspoon vanilla extract
1½ cups + 1½ tablespoons flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
For the vanilla glaze:
2 cups powdered sugar
1 tablespoon unsweetened vegan milk
1 teaspoon vanilla extract
⅛ teaspoon salt
Vegan sprinkles, for topping
What you do:
- For the vanilla doughnut holes, preheat oven to 350 levels. Calmly grease a 20-cavity doughnut gap pan.
- Right into a small bowl, add milk and apple cider vinegar. Whisk and put aside for two to three minutes. Then add melted butter, agave, and vanilla, after which whisk.
- Into a big bowl, sift flour, baking powder, baking soda, and salt. Stir in moist elements till simply nicely mixed.
- Spoon batter right into a plastic ziplock bag (or piping bag), reducing tip. Pipe into ready pan, filling every cavity solely ¾ of the best way full. Bake 10 to 13 minutes, or till knife inserted into middle comes out clear. Take away from oven and permit to chill 10 minutes earlier than eradicating from pan and onto a cooling rack to chill fully.
- For the vanilla glaze, right into a medium bowl, whisk powdered sugar, milk, vanilla, and salt till clean. As soon as doughnut holes have cooled, dip each into vanilla glaze and set again onto cooling rack till glaze hardens. Prime with rainbow sprinkles and serve.
For extra plant-based recipes like this, learn: